by Brandon Howard, La Caille
Yield 10 Blintz
Crepe batter
- 3 large eggs
- 1/4 cup water
- 1/4 cup milk
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons sugar
Cooking-
- 1 tablespoon unsalted butter
For filling
- 1 1/2 cups farmer cheese
- 2 cups cottage cheese
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 tablespoon all-purpose flour
Topping
- 2 pt Fresh Berries
- 1 tbs Fresh Basil
- 2 tbs Balsamic Vinegar
- 2 tbs Sugar
Preparation
Make wrapper batter: Mix in a blender all Crepe batter ingredients for 2- 3 min. and let settle for 30 minutes at room temp.
In an 8-inch skillet, preferably non-stick, melt some butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirl pan while cooking but do not scrape or disturbed until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
Make filling:
In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling. Preheat oven to 250°F. and line a baking sheet with parchment paper.
Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets. Make more blintzes with remaining filling and wrappers. Bake blintzes, until heated through, 5 to 10 minutes.
Topping:
In a sauté pan warm Basil, vinegar, and sugar until dissolved. Add berries and warm. Top Blintz and serve.
